Vegan Minnesota Hot Dish

Описание: Inspired by my lovely friends who are living in Minnesota, I wanted to make this dish as a way of showing gratitude to all of the helpers there. Hot Dish is a MN comfort food. Don't you dare call it Tater Tot Casserole ;). Scroll down past the information link for the recipe if you'd like to make this yourself.

If you’d like to help the efforts in Minnesota, here is a compiled source with links where you can donate money, food, time, or receive training to help. I am not affiliated with this link, but I encourage you to help any way you can.

https://mspmag.com/arts-and-culture/g...

Recipe
Cream of Mushroom:
-3 cups mushrooms
-1/3 cup celery
-1 T onion powder
-1 T garlic
-pepper to taste, about 1/4 tsp
-6 T vegan butter, we use Country Crock plant based sticks
-6 T flour
-2 1/4 c veggie broth
-3 c non-dairy milk, I used oat
Melt the vegan butter over medium heat and add in seasonings above. Once fragrant, add in your mushrooms and celery. Sprinkle a pinch of salt over the mushrooms to draw out moisture and enhance the umami. Once the moisture is mostly out and you see some browning, add in the flour. Stir well and cook for 2-5 minutes to remove the raw flour flavor and grittiness. Slowly pour in the veggie broth while whisking. This takes time. Gradually add in the 2 1/4 cups, making sure to whisk thoroughly. Add a pinch more of salt and pepper. Once it's simmering, add in your non-dairy milk. Stir and simmer until it has reached a thick consistency. For me, this took about 20 minutes. Set aside.

For the protein that we mix into the cream of mushroom:
-8 oz textured soy protein, we like the El Guapo brand. Soaked, and once it is soft, rinse and drain
-1 T oil
-1 onion, chopped
-1 T garlic
-1 T thick soy paste
-1 T ketchup
-1 T worcestershire, Kroger brand is accidentally vegan
-1/4 t each pepper, garlic powder, and onion powder
-1 cup mixed vegetables, we used peas and carrots
Topping:
-Enough crispy tater tots to cover the top
-1 cup of vegan cheese, divided in half
Add your oil to a pan over medium heat. Once hot, add in your onions. When they are slightly translucent, add in your garlic. Once it is fragrant, mix in your textured soy protein. Season with the soy paste, ketchup, worcestershire, and the pepper, garlic powder, and onion powder. Mix well, and cook until it starts browning and sticking to your pan (or until you see some caramelization). Pour in your cream of mushroom mixture and then toss in your mixed vegetables. Stir well, and transfer to a 9 x 13 baking dish.

Preheat your oven to 350. Sprinkle 1/2 of your cheese on top of the mushroom protein mixture. Carefully lay tater tots across the top. Sprinkle your remaining cheese. The ways I saw when I tried my version said to bake covered for 45 minutes. Then uncovered for 15 until the tater tots are crispy. I'd recommend the other method of 30-45 minutes uncovered (without cheese) until the filling is bubbly. Then sprinkle your remaining cheese and bake a final 10-15 minutes. Either way, this was delicious! I can see why this hearty dish is a state favorite.

Thank you MN for protecting our neighbors, friends, and family.

#vegan #vegancooking #tatertot #hotdish #minnesota #abolishice